This is a chilli pickle recipe that Michelle's mum gave me and I love it because it's hot and full of flavor. It's a bit too hot so if you can't handle chilli, you might wanna sit this one out :D
Ingredients
Chilli - 500 grams
Garlic - 200 grams
Curry leaves - 1 packet (about 10 branches or 20 grams)
Salt - 100 grams
Mustard oil - 200 ml
Olive oil - 50 ml
Mustard seeds - 1 tablespoon
Fennel seeds - 3 tablespoons
Turmeric - 2 tablespoons
Chilli Flakes (for extra kick only) 4 tablespoons
pickle masala mix from indian store (Brands: MDH/ Mangal/ etc) - 100 grams
Grind the Chilli and Garlic in the food processor, keep fairly coarse.
Heat mustard oil in a big pan and when hot, add the mustard and fennel seeds. After half a minute, add the turmeric and curry leaves, closely followed by the chilli garlic mix. Cook for 2 mins and take off. Add the chilli flakes if you want extra hot, salt, and pickle mix and put in a dry and clean jar and put the olive oil on top to cover the pickle. It's ready to eat immediately but I give it at least 2 weeks to soften up.
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